You are here: Home » Recipes » Israeli Couscous with Mango and Cucumber Israeli Couscous with Mango and Cucumber Kitchen Tested Yield 8 servings Prep 10 mins Cook 30 mins Sweet mangoes combine with Israeli couscous in this summery salad. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This is a light salad is perfect with lamb. The key here is balance, with each ingredient contributing a part but not overwhelming the others. Israeli couscous is sometimes called “pearl couscous” or “giant pasta pearls.” Ingredients 2 cups reduced-sodium chicken broth1/2 cup water1 (6.3-ounce box) Israeli couscous (such as Casbah)2 tablespoons olive oil, divided2 cups chopped mango2 cups chopped English cucumber, unpeeled1 cup chopped cilantro2 tablespoons honey Juice of 1 lime1/2 teaspoon coarse salt1/4 teaspoon ground white pepper Instructions Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 tablespoon olive oil to prevent grains from sticking. Let cool. Add mango, cucumber and cilantro; toss well. Whisk together honey, lime juice, remaining 1 tablespoon olive oil, salt and pepper. Pour over couscous; mix well. Recipe by Jan Karetnick.